Chardonnay Every Day at Burgundy Restaurant Hermanus








What is now known as the Burgundy Restaurant started out as the first wine tasting experience offered in Hermanus. In 1987 there was no established wine industry when Tim Hamilton Russell took over the business and changed the name from the Cyprus Tree Tea Garden to the Burgundy Restaurant. This was the beginning of exciting things to come for the development of Hermanus and its wine business.
Naming any establishment BURGUNDY naturally implies a strong link with Chardonnay and Pinot noir – the two Burgundian grape varietals. Burgundy Restaurant stays true to its history and its name and prides itself in providing a central, Hermanus wine tasting experience of the quality Chardonnays and Pinot noirs made in the Hemel-en-Aarde and surrounding winelands.
Having a busy daytime trade with a buzzing summer holiday season makes Chardonnay the mainstay on the wine list as it teams so well with many of our dishes and complements the sunny days. Chardonnay caters well for the many individual tastes of our visitors as it comes in a variety of flavours ranging from crisp, mineral, unoaked Chardonnays to buttery, oaked Chardonnays. We have a Chardonnay to suit every palate.
The flavours of an oaked Chardonnay tend to be round and silky with hints of vanilla on the nose. Shellfish partners perfectly with this as the buttery character of the Chardonnay enhances the subtleness of the shellfish. With our seafood pasta that has a rich creamy sauce the Chardonnay draws out the lively flavours even more. Unoaked Chardonnays are food friendly and easy to drink and goes well with starters and salads. Try a bottle with our line fish that is presented with a medley of vegetables and a tropical salsa.
At Burgundy it is Chardonnay every day!

Every day is a day for Chardonnay

Every day is a day for Chardonnay

Advertisements

Burgundy explores









Two years ago on a trip to the “other” Burgundy – the one in France – we explored the tradition of wine tasting. We were in the wine centre of the world and were going to enjoy and learn as much as possible from the traditions, history and processes employed that makes French wines so sought after.
As all South Africans we were used to ordering a specific cultivar when making our choice of wine. With a carpaccio starter perhaps a softer merlot will do and then with the fillet a Cabernet Sauvignon would be a perfect match.
It only took one dinner in France to realise that the same procedure did not apply. We received blank stares when we enquired about the varietals on the wine list and only figured out a little later that all the red wines on a listing in Burgundy would be Pinot noir, in Bordeaux it would be Cabernet Sauvignon/Merlot blends and in the Rhône Valley it would be Syrah/Grenache/Mourvèdre/Viognier blends.
When you are from Burgundy you drink Pinot noir and Pinot noir only. Should you feel a little adventurous you order a Rhône blend or a Cabernet Sauvignon. This was enlightening as at our Burgundy in Hermanus we also focus on the local wines of the area and give visitors a taste of what they can drink when visiting any of the surrounding wine farms from Elgin, Bot River, Hermanus, Stanford or Elim. Our clients want to know where their food and wine come from and we want to narrow the distance from the source to our tables while serving only the best.
Another discovery in Burgundy, France, was the “tastevin” – an ancient wine tasting cup made from silver.

Tastevin helped with quality control in medieval days.

Tastevin helped with quality control in medieval days.

This cup was developed more than two hundred years ago by cellar masters in Burgundy to sample wine in the cellars where it was dark with only a slight glow of the only source of light they had – candlelight. The tastevin cup has angular corners and dents that are designed to reflect light and make it easier to check the color and clarity of the wine. These days we have enough electricity despite the recent power outages in Hermanus and the tastevin is redundant apart from the ceremonial use by sommeliers.
Visiting Burgundy, France, and getting to know some wine traditions enriched us and made us look at our Burgundy with different eyes. Here, almost at the Southern tip of Africa, we are also making history. The Burgundy has been going since 1928 and what has started out as the Cyprus Tree Tea Garden has developed into the first wine tasting experience in Hermanus when Tim Hamilton Russell took over and changed the name to the “Burgundy Restaurant” in 1987. We look forward to making more history with our loyal clients and local suppliers.

Santé to New Years Resolutions

 

 

 

 

 

 

Happy New Year

On the 31st of December when the bubbles are flowing and everybody is merry we tend to love making New Year’s resolutions but after the New Year’s dust has settled and the holiday guests are starting to leave the reality of our New Year’s resolutions set in.

How many of us actually follow through on them? Good question because old habit die hard and new ones take some time to get use to! Never the less we want to know if you’ve made any New Year’s resolutions this year and are you actually planning to stick to them?

Like everyone else we decided to set certain resolutions (to us also known as goals) for Burgundy and we would love for you to help us succeed. Here are some of our resolutions for 2014:

–          We would love to increase our Facebook likes to a 1000. Please invite all your friends and become a true Burgundy ambassador.

–          Increase out Twitter followers to 500.  Don’t be scared to try Twitter it really is fun and can become a little addictive! Ask us we know. Set up an account here www.twitter.com

–          Become part of a community project that will uplift our staff as charity starts at home. This will include extra training in wine and other useful skills. We believe that if our staff is happy our customers will get the best experience possible.

–          Consistently provide great experiences for our customers through fantastic service and delicious food right through the year.

–          Focus on relationship building with our customers, staff and suppliers because we are an intricate Burgundy community that cannot function without one of the links.

Celia, Arthur & HerbertCelia, Arthur & Herbert

Celia, Arthur & Herbert

Setting goals are easy but keeping them up all through the year is the more difficult task. That’s why we need accountable partners that can keep us on track. That’s why we have you.

Thank you for all the support through the last year and becoming true Burgundy ambassadors. We celebrate and cherish every one of you! We’re extremely excited about 2014 and know that even though the bubbles have worn off and the holiday dust is settling we can’t wait to challenge this year with you.

Santé…to 2014!

Santé to 2014